+1 on the aging comments! You're going to have a drink that will sit in the jug for a few months and then in the bottle for 6 months more.
All my ciders are between 12-15%. They take a good 10 months before you start to get the apple flavor back.
EC-1118 is basically if all you want is more more more alcohol and don't care about residual flavor. If you just want a 12% ABV apple wine that has a good dry taste, use either Red Star Champagne yeast or Lalvin D-47. The D-47 will get more of the residual fruit sweetness back with some aging and the RS Champagne will leave it nice and dry.
Plan on adding 1 lb of sugar per gallon of juice, so for a 5 G batch buy a 5lb bag of sugar and disolve it all in 2 gallons of Warmed not boiled juice on the stove. I do a mix of white and brown sugar, usually 3lbs W 2lbs B. You'll need to leave it in the primarry for 4-6 weeks and then rack into a 2ndary. Leave in 2ndary for as long as you can stand it, I usually go 3 months in the 2ndary, and when I rack I top off the carboy right to the neck (with about 3 inches of head space) with more fresh apple juice. With these yeasts too you'll get a much cleaner taste if you keep the ferment temp down around 60*-64*F...higher than that and you'll get strong hot alcohol flavors that are undesireable. Once you've bottled they'll taste like a cocktail, don't worry, give them at least 3-5 months in the bottle and the apple flavor will come back...the longer you let it bulk age in the carboy, the faster the bottle age will happen.
Here's my basic, straight and easy apple wine recipe I think you should start with and then experiment from there. 5 gal batch, scale up or down as needed.
4 1/2 G juice, 5 lbs of sugar (3lbs white, 2 lbs light brown) OG should be around 1.092-1.098
Lalvin D-47 yeast
5 teaspoons of fermax yeast nutrient (1t per gallon, this is helpful with cider)
Let ferment at 62* for 6 weeks (if you're up around 67 it may only take 4 weeks)
FG could be as low as .992 but should definately be below 1.000
- rack to:
top off with more apple juice, 30 rasins and two big cinnamon sticks (the cinn sticks will help cut some of the acidity, the rasins will help keep some small amounts of sugar in there so the yeast will stay active, this means you won't have to re-pitch if you want to sparkle it)
Let sit for 8-12 weeks. if it hasn't cleared by then, rack to tertiarry and let sit for an additional month, top off with juice and 30 more rasins.
If you want to sparkle it, bottle it with 1/2 teaspoon of white sugar in a 12 oz bottle, or a heaping teaspoon in a 750 ml champagne bottle. Otherwise bottle as is for a still cider. Let bottle condition for 3 months. If you sparkle it it could take up to a month and a half before it's fizzy, don't open in two weeks and be dissapointed if it's not sparkling, with these higher alcohol recipe's waiting is the key.